Mixed Steer 1/4's
sold by hanging weight (approx. 200lbs)
Call for pricing today!! 320-547-0046
Unbeatable Meat Processing Services On-Farm
Do you need your livestock butchered on your farm? Count on the custom butchering services of Riverside Meats and
Processing in Swanville, Minnesota. Contact us today for more information about our services. Our butchering truck will come out to your farm to perform butchering on-site.
We butcher the animals on your farm, then take them back to our facility for further meat processing to your specifications.
Our truck normally visits farms within a 60-mile radius, but feel free to contact us if you live further away.
Meat Processing On-Site
can also bring your live animal to our location and we will butcher here for you including cattle, hogs, goats, and sheep.
We also make all different varieties
of sausage and smoked meats see
Wild Game Processing & Sausage
Butchering one beef- $35.00
Butchering one pig- $18.00
Processing pork or beef- $.49lb on hanging weight
(this includes cutting, paper wrapping,
grinding & freezing)
Trip charge- $.50 per mile to pick up animals on the farm (IF OVER 45 MILES ONE WAY THE CHARGE IS .60 PER
Wrap individual steaks- $.05 lb. on hanging weight
Vacuum sealing- $.35 per package
Patties- $.50 lb.
Smoking meat- $.75 lb.
We also offer-
Beef & Pork- Market price on hanging
WE OFFER WHOLE, HALVES & QUARTERS
*hanging weight is the weight of the animal on the rail after being butchered.
50% DOWN PAYMENT REQUIRED AT TIME OF ORDER.
Normal beef processing includes;
Steaks 1" thick (Ribeye, Sirloin, Sirloin Tip, Tenderloin, T-bone, Porterhouse,
Roasts (Chuck, Prime Rib, Arm, Rump)
Ribs, Soupbones, Liver, Heart, Tongue, Ox-Tail
& Ground Beef
Normal pork processing
Cuts (Chops, Shoulder Steaks)
Roasts (Pork Shoulder, Fresh Ham)
Bellies (Bacon or Fresh Side Pork)
Hams (Fresh or Smoked)
Spare Ribs, Country Style Ribs, Hocks, Liver, Heart
& Ground Pork
beef are dry-aged for 10 to 14 days unless the customer specifies otherwise.
Ask us about paper wrapping or vacuum sealing.
There are many other options for your processing; your special requests
for other items may be made when cutting orders are taken.
BEEF CUTTING INSTRUCTIONS
CARCASS ( ) SIDE ( )
1/4 ( )
ROUND STEAK-REGULAR, TENDERIZED, OR GROUND
BEEF- 1 LB. 1.5 LB. OR 2 LBS.
(IF BEING DONE) PATTIES_____________LBS.
(IF BEING DONE) SAUSAGE-
VACUUM SEALED OR BULK
PORK CUTTING INSTRUCTIONS
CARCASS ( ) SIDE
PORK SHOULDER STEAKS OR ROASTS
PACKAGED- WHOLE 1/2 1/3 1/4
CURED OR FRESH
TRIM: GROUND PORK BREAKFAST SAUSAGE BULK LINKS OR PATTIES
This is an example of meat after the cutting loss of bone, fat, etc...
If you buy a mixed quarter of beef with an average weight of 200lbs. You will
get about 110lbs. of meat after processing.
If you buy a half of hog with an average
weight of 100lbs. You will get about 65lbs. of meat after processing.
Riverside Meats processes animals mostly boneless, we leave
the bone in the Porterhouse/T-Bone steaks, chuck roasts, and ribs. Cutting this way will save on freezer space and the cuts
are easier to prepare. If you prefer the bone left in your meat you must request it when your cutting order is received.
would like the meat picked up within seven days of notifying you it is ready.